Roasted Chiles Rellenos with Black beans

Name: Roasted Chiles Rellenos with Black beans
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 4-6 extra-large poblano peppers, leave whole with stems on. (see notes); 6 ripe, medium tomatoes, ( roma, or vine-ripened); 6 fat garlic cloves; one large onion, sliced into ½ inch wedges or slices; 2 small jalapeños; 2 tablespoons olive oil; 14 ounce can black beans, drained and rinsed -seasoned (see notes) or Cuban Style are nice; 6 ounces grated jack cheese or Mexican queso fresco (or 1 cup vegan Herbed Tofu Ricotta ); 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1 tablespoon tomato paste (optional, but good); ¼ cup fresh cilantro plus more for garnish; 1/4-1/2 cup water or broth ( to the desired consistency)

Instructions

Prep:20minCook:1h

A healthy, vegan adaptable, Roasted Chile Relleno Recipe - that is lightened up with the addition of black beans. Simplified by roasting (instead of frying) the peppers with the Salsa Ranchero Sauce ingredients - all baked together on one sheet-pan - saving a step!

Updated at: Sat, 09 Sep 2023 16:58:33 GMT